Neapolitan Cake Delicious Layered Dessert
Soft vanilla, chocolate, and strawberry layers with cream cheese frosting, baked in the oven for a classic celebration cake.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 2 teaspoons vanilla bean paste
- 1/2 cup semisweet chocolate chips melted and cooled slightly
- 1/2 cup strawberry puree from fresh or frozen strawberries, blended smooth
- 1 cup unsalted butter softened (for frosting)
- 8 ounces cream cheese softened (for frosting)
- 4 cups powdered sugar for frosting
- 1 teaspoon vanilla bean paste for frosting
Instructions
- Preheat the oven to 350°F. Grease three 8 inch round cake pans or line the bottoms with parchment paper.
- In a large bowl whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until evenly combined with no cocoa streaks.
- In a separate bowl whisk the eggs, milk, and vanilla bean paste until smooth and slightly frothy.
- Pour the wet mixture into the dry ingredients in 2 to 3 additions, whisking gently after each addition until the batter is smooth and no dry flour remains.
- Divide the batter evenly among three bowls. Stir the melted chocolate into the first bowl for the chocolate layer until the color is deep and uniform.
- Fold the strawberry puree into the second bowl for the strawberry layer until the batter turns a soft pink and is fully combined.
- Leave the third bowl as the vanilla layer without additional flavoring.
- Pour each batter into its own prepared cake pan and smooth the tops with a spatula. Tap each pan gently on the counter to release large air bubbles.
- Bake on the center rack for 25 to 30 minutes, or until the edges pull slightly from the sides and a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then run a thin knife around the edges, turn them out onto wire racks, and cool completely before frosting.
- While the cakes cool, make the frosting. In a large bowl beat the softened butter and cream cheese with a hand mixer or stand mixer until light and fluffy, 2 to 3 minutes.
- Add the vanilla bean paste, then gradually add the powdered sugar, beating on low at first, then on medium until the frosting is smooth, thick, and spreadable.
- To assemble, place the chocolate cake layer on a serving plate. Spread a generous, even layer of frosting over the top.
- Set the strawberry layer on top of the frosting, pressing gently, and spread another even layer of frosting over the top.
- Place the vanilla layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing with an offset spatula for clean edges.
- Chill the assembled cake for at least 30 minutes before slicing so the layers set and the cake slices cleanly.
Notes
- Make sure the eggs and milk are at room temperature so the batter mixes smoothly and the layers rise evenly.
- If the frosting feels too soft to spread, chill it for 10 to 15 minutes, then beat briefly before using.
- You can bake the cake layers up to 2 days ahead, wrap them tightly once cooled, and refrigerate until ready to frost and assemble.
- For cleaner slices, wipe the knife between cuts and serve the cake slightly chilled.
- If the frosting feels too soft to spread, chill it for 10 to 15 minutes, then beat briefly before using.
- You can bake the cake layers up to 2 days ahead, wrap them tightly once cooled, and refrigerate until ready to frost and assemble.
- For cleaner slices, wipe the knife between cuts and serve the cake slightly chilled.